That’s the word I write next to my favorite Chopping Block recipes. When you take a class here, they give you a printed packet of all the recipes we make in that class. I take those packets home, and put them in a binder. Even though I have tons of cookbooks, it is my Chopping Block “cookbooks” I always turn to first when I’m looking for something to make and that “Yum!” reminder never fails to make my mouth water.
The word “Yum!” showed up A LOT in the recipe packets I took home from International Boot Camp: The Spanish Connection. I’ve taken many a class at the Chopping Block, in fact, it’s where at age 40, I learned how to cook! My capabilities in the kitchen have progressed so far that my favorite classes are now the “intensive” ones. So, I could not wait to get into their kitchens and learn more about Spanish & Mexican ingredients and cooking techniques.
Here is where I should really start telling you about some of those things but I can’t. I just can’t! All I can think about is the Croquettas with Romesco we made during the first day. Oh, they’re rich, but SO VERY good! I’d never made croquettas before – these were made with small diced Serrano ham, Manchego cheese and smoky paprika. We rolled hail sized balls (with a couple of other items like Spanish olive oil, flour, milk and more) and then rolled them in flour, beaten egg and Panko breadcrumbs. Next, they went into hot oil till they were golden brown.
I was so impressed by the chef who taught this class, Chef Lucio who has lived in Spain. Chef explained that croquettas are a common Spanish food which may be served as an appetizer, or just left out and munched on as the day progresses. The use of Spanish olive oil as the fat in this recipe rather than butter is one of the things which makes this recipe Spanish. But you can find them in France as well. They call them croquets, rather than croquettas there, but in France, they do not make an appearance as regularly as they do en las casas de Espana.
The Romesco sauce, which accompanied the croquettas, was over the top! Not only did it taste great with the croquettas, I could imagine toasting some French bread (with apologies to Spain) and eating this like a tapenade. The Romesco sauce had toasted almonds, garlic, peppers, tomato, sherry vinegar and paprika – and made a fan out of every one of us in the class!
There were so many other recipes and facts about Spanish food we learned from Chef Lucio that day. We made Pollo Andaluza (a perfectly braised chicken dish which would happily cook on the range until you were ready to serve it), Tortilla Espanola with Olive Ailoi, Brandadad de Bacaloo (Creamy Salt-Cod Spread) and Paella with artichokes, Piquilo Peppers and Clams. The day’s dessert was Flan (which is the favorite dessert of both my Mom and my Father-in-Law)!
We learned from chef that Spaniards favor bread and seafood. He also shared with us during class that Jamon Serrano (mountain ham) comes from white pigs and is produced in several Andalusion mountain regions. We tasted all sorts of olives and sherrys and learned Bacalao (cod) is a very popular fish in Spain and should be soaked in water or milk (with multiple liquid changes) for at least 24 hours before cooking.
I couldn’t wait to return for Day Two.
Our Spanish immersion took us to Mexico on the second day with Chef Trevor. Chiles Rellenos with Salsa Roja, Refried Beans, Pozole Verde, Duck Mole, Black Bean and Mushroom Tamales and Napales (read: cactus!) “Fries” were all on the menu. “Yum!” appears next to the Salsa Roja, Pozole Verde and Duck Mole as my favorites from Day 2.
The Napales “Fries” definitely receives a nod as one of the most unique things I’ve ever made in a cooking class. If you are wondering how you cook a cactus without all the prickly needles getting in the way, I was wondering the same thing as the ear shaped cactus was set in front of me. It wasn’t anything unique, it just looked like a cactus you’d expect to find in a desert. As Chef Trevor demo’d how to remove the needles, I realized it wasn’t going to be as difficult as I’d imagined. (This was one of those things that I was really happy to learn in class, because I would’ve doubted my skill if I’d tried to do it on my own with only the guidance of a cookbook.) I thought the knife that worked best for this was a filet knife. We just skimmed the knife over the top of the “napales” and easily cut off all the “needles.” When I was done, I ran my hand over the entire cactus just to double check I hadn’t missed anything and then I cut it into the shape of “French fries.” Next, we dipped the pieces into the batter and then put them into hot oil to fry. When they came out, hot & fresh, we sprinkled sea salt on them. I do have to admit, I think I liked the batter, sans napales, best! It was like a tempura batter and it reminded me of all sorts of fried things I’ve eaten over the years at State fairs.
While I haven’t made the croquettas at home yet (I’m afraid I’d eat them all by myself so I am saving the recipe till next time I entertain), I have made the Pollo Andaluza. I’m looking forward to the next International Boot Camp; if I had my vote, French and Italian cooking top the list (hint, hint).